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Best Herb Butter Spatchcock Turkey – Easy, Juicy Roast for Dinner

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This herb butter spatchcock turkey is the juiciest bird you’ll ever pull out of an oven. With crispy skin, tender meat, and a faster cooking time, it’s perfect for family gatherings and holiday feasts.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, chopped (optional)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup low-sodium chicken broth

Instructions

  1. Thaw and Dry the Turkey: If frozen, thaw in refrigerator for 24 hours per 5 pounds. Remove giblets and neck. Pat turkey completely dry with paper towels. Let sit uncovered in fridge for 1 hour if possible.
  2. Spatchcock the Bird: Place turkey breast-side down on cutting board. Using sharp kitchen shears, cut along one side of backbone from tail to neck. Repeat on other side. Remove backbone and save for stock. Flip turkey over and press down firmly on breastbone until it cracks and lies flat.
  3. Make the Herb Butter: In a mixing bowl, combine softened butter, minced garlic, rosemary, thyme, sage (if using), lemon zest, and red pepper flakes. Mash together with a fork until evenly distributed. Set aside at room temperature.
  4. Season the Turkey: Mix kosher salt, black pepper, and baking powder in a small bowl. Sprinkle all over turkey, including underside. Gently loosen skin over breast and thighs. Push half the herb butter under the skin, spreading evenly. Rub remaining herb butter all over outside of turkey.
  5. Prepare the Roasting Pan: Preheat oven to 450°F. Place quartered onion, carrots, and celery in bottom of roasting pan. Pour in chicken broth. Place turkey flat on rack over vegetables, breast-side up. Tuck wing tips under bird.
  6. Roast the Turkey: Roast for 80–90 minutes for a 12-pound bird. Start checking temperature at 60-minute mark. Turkey is done when breast registers 155°F and thighs register 165°F. Tent with foil if browning too quickly.
  7. Rest and Carve: Remove from oven and let rest on cutting board for 20–30 minutes. Carve by removing legs and thighs first, then slicing breast meat against the grain.

Notes

Pat the turkey completely dry for crispy skin. Use a meat thermometer for accuracy. Let butter come to room temperature before using. Save the backbone for stock. If skin browns too quickly, tent with foil.

Nutrition

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Find it online: https://breezybake.com/best-herb-butter-spatchcock-turkey-easy-juicy-roast-for-dinner/